Skillet Chicken Thighs with Apples and Brussels Sprouts

Skillet Chicken Thighs with Apples & Brussels Sprouts

This dish is perfect for easing into fall and comes together in one pan. The chicken thighs will finish cooking in the apple mixture making them taste like fall, and the flavors will combine beautifully as they sit in the pan.  Serve with quinoa or whole grain brown rice.


  1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 1 teaspoon salt and 1 teaspoon pepper.
  2. Add chicken to pan; cook 4 minutes on each side or until chicken is done. Remove from pan.
  3. Combine broth and mustard, stirring with a whisk.
  4. Add remaining 1 tablespoon oil to pan; swirl. Add remaining 1 teaspoon salt, remaining 1 teaspoon pepper, sage, rosemary, apple, Brussels Sprouts and onion to pan; cook 4 minutes, stirring occasionally.
  5. Stir in broth mixture.
  6. Return chicken to pan; cook 3 minutes or until liquid is reduced by half.